Marzipan – Nougat – Cake

Ingredients for 1 servings:

• 6 eggs
• 250 g sugar
• 1 tsp, leveled baking powder
• 250 g flour
• 1 pack of pudding powder (chocolate)
• ½ liter of milk
• 50 g sugar
• 150 g nougat
• 400 g marzipan paste

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

with sponge cake base

Preheat the oven to 200°C. Separate the eggs. Beat the egg whites until stiff peaks form, until nothing runs out when the bowl is turned upside down. Gradually add the sugar, beating gently. Add the baking powder and beating gently. Sift the flour over the mixture and fold it in. Do not stir, otherwise the batter will collapse and become sticky. Whisk the egg yolks and fold them in. Pour the batter into a buttered springform pan (approx. 25 cm) and bake at 200°C for 12-15 minutes. Allow the sponge cake to cool. Melt the nougat in the residual heat of the oven. Prepare the chocolate pudding as usual with milk and sugar. Stir in the melted nougat. Cut the cooled sponge cake in half lengthwise and place the bottom layer in the pan. Spread the nougat filling on top and allow to cool, then place the top layer on top. Knead the marzipan mixture well and roll it out like dough. Remove the cooled cake from the pan and place the topping on top. Press firmly into place and decorate as desired.